Ham And Asparagus Pasta

Recipe Ingredients

3/4 lb	340g / 11oz	Fresh asparagus spears or
		- one 10-oz. Pkg. Frozen
		- asparagus
2		Stewed tomatoes - (14-1/2-oz.)
		- cut up
1 tablespoon	15ml	Dried parsley flakes
1/2 teaspoon	2.5ml	Dried basil - crushed
1/2 teaspoon	2.5ml	Dried oregano - crushed
1/8 teaspoon	0.6ml	Ground red pepper - (optional)
1 cup	237ml	Evaporated skim milk
10 oz	284g	Multicolored pasta
		- such as wagon wheel or
		- corkscrew
6 oz	170g	Lean fully cooked ham - cut
		- into bite-size strips
1		Red or green sweet pepper (small)
		- cut into strips
		Grated parmesan cheese - (opt)

Recipe Instructions

Snap off and discard the woody bases from the fresh asparagus, if using. Bias-slice the asparagus into 1-inch pieces. (Or thaw and drain the frozen asparagus.)

FOR SAUCE, in a medium saucepan combine stewed tomatoes, parsley, basil, oregano, and ground red pepper, if desired. Bring to boiling. Simmer the sauce, uncovered, about 15 minutes or till reduced to 2-1/2 cups, stirring occasionally. Add the evaporated milk all at once, stirring constantly. Heat mixture through; do not boil.

Meanwhile, prepare pasta according to package directions EXCEPT add the asparagus, ham and sweet pepper to the boiling water during the last 4 minutes of cooking time. Drain pasta and vegetables.

To serve, place pasta mixture on a serving platter. Spoon the sauce over the pasta. Serve with Parmesan cheese, if desired. Serve at once.

Makes 4 or 5 main-dish servings.

Source:
Better Homes and Gardens Magazine, March 1993

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